Prawn and green rice in betel leaf

Prawn and green rice in betel leaf

By
From
KOTO
Photographer
Michael Fountoulakis

I love the use of green rice in this dish; it adds creaminess to the pork filling. And you can’t go past the unique and mouth-watering aroma of charring betel leaf.

Ingredients

Quantity Ingredient
30g green rice
18 raw prawns, shelled and deveined, tails left intact
100g pork mince
1/2 tablespoon fish sauce
1/4 teaspoon caster sugar
1/4 teaspoon finely ground black pepper
18 betel leaves
6 bamboo skewers, soaked in cold water for 30 minutes
vegetable oil, for grilling

Accompaniments

Quantity Ingredient
1 butter lettuce, separated into cups
1 large handful coriander leaves
1 large handful thai basil leaves
1 large handful mint leaves
Classic dipping sauce

Method

  1. Soak the green rice in cold water for 10 minutes, then drain.
  2. Cut the prawns in half lengthways leaving the tail ends intact, then cut in half crosswise. Set the tail ends aside and chop the rest roughly. Combine the chopped prawn with the green rice, pork, fish sauce, sugar and pepper.
  3. Prepare betel leaves by removing any tough stems and wiping with a damp cloth. Use only whole leaves that have no tears. Place the betel leaves, smooth side down, on the bench with the point of the leaf furthest away. Divide the pork mixture equally between the 18 leaves. With damp fingers, push the prawn tails into the pork mixture, encasing some of the pork around the prawn. Roll the leaf around the prawn with the tail sticking out, taking care to fold in the sides of the leaf. Thread 3 rolled betel leaves onto each skewer.
  4. Heat a barbecue or grill to medium heat. Brush the prawn skewers with oil and chargrill for 3 minutes each side.
  5. Lay out with lettuce cups, herbs and dipping sauce. To serve, place a prawn in a lettuce cup, top with herbs and roll before dipping in sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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